This vegan lentil and walnut loaf offers a delicious and satisfying plant-based main dish that's perfect for dinner.
Lentils and walnuts provide a sturdy texture along with protein, making this loaf both hearty and nutritious.
The accompanying mushroom gravy adds an earthy richness that complements the loaf beautifully.
Why You’ll Love This Recipe
- Combining lentils and walnuts adds protein and texture, giving a meaty feel without animal products.
- The loaf holds together well with oats and flax eggs, making it easy to slice and serve.
- Homemade mushroom gravy enhances flavor, turning this into an elegant vegan main course.
Vegan Lentil and Walnut Loaf with Mushroom Gravy
A hearty vegan lentil and walnut loaf packed with protein and flavor, served with a savory mushroom gravy. Perfect for a satisfying plant-based dinner.
- Prep time
- 20 minutes
- Cook time
- 60 minutes
- Servings
- 6
- Yield
- 1 loaf (about 8 slices) with mushroom gravy
Ingredients
- 1 cup (200g) dry brown or green lentils
- 2 1/2 cups (600ml) water or vegetable broth
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup (100g) walnuts, finely chopped
- 1 cup (90g) old-fashioned rolled oats
- 1/2 cup (60g) whole wheat breadcrumbs
- 2 tablespoons ground flaxseed mixed with 6 tablespoons water (flax eggs)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- For the mushroom gravy:
- 1 tablespoon olive oil
- 8 ounces (225g) cremini mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups (480ml) vegetable broth
- 1 tablespoon soy sauce or tamari
- Salt and black pepper to taste
Instructions
- Prepare the lentils Rinse lentils and combine with water or broth in a medium saucepan. Bring to a boil, then reduce heat and simmer uncovered for about 25-30 minutes until tender but not mushy. Drain any excess liquid and set aside.
- Cook the aromatics While lentils cook, heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped onion and cook for 5 minutes until translucent. Add garlic and cook 1 more minute. Remove from heat.
- Make the loaf mixture In a large bowl, combine cooked lentils, sautéed onion and garlic, chopped walnuts, oats, breadcrumbs, flax eggs, tomato paste, thyme, smoked paprika, salt, and pepper. Mix well until everything is evenly incorporated.
- Bake the loaf Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper or lightly grease it. Transfer mixture to the pan and press firmly to compact. Bake for 50-60 minutes until the top is browned and firm to touch.
- Prepare the mushroom gravy While loaf bakes, heat 1 tablespoon olive oil in a saucepan over medium heat. Add onion and cook 3-4 minutes until softened. Add garlic and mushrooms and cook until mushrooms release their moisture and start to brown, about 8 minutes.
- Make gravy sauce Sprinkle flour over the mushroom mixture and stir to combine. Gradually whisk in vegetable broth and soy sauce to avoid lumps. Bring to a simmer and cook until thickened, about 5-7 minutes. Season with salt and pepper.
- Serve Remove loaf from oven and let cool in pan for 10 minutes before slicing. Serve slices topped with warm mushroom gravy.
Helpful Tips
- Cook lentils just until tender to avoid a mushy loaf texture.
- Allow the loaf to cool slightly before slicing to help it hold together.
- Use gluten-free oats and breadcrumbs to make this recipe gluten-free, if needed.
- Walnuts can be replaced by pecans or sunflower seeds for nut-free version, but keep in mind allergen considerations.
Storage and Make-Ahead
Store the cooled lentil loaf covered in the refrigerator for up to 4 days.
Mushroom gravy can be refrigerated separately in an airtight container for up to 3 days.
To reheat, warm the loaf slices and gravy in an oven at 350°F (175°C) until heated through.
Do not freeze as texture may change; food safety best practices recommend refrigeration.
Frequently Asked Questions
Can I make the lentil loaf ahead of time?
Yes, you can prepare and bake the loaf a day ahead. Store it covered in the refrigerator and reheat gently before serving.
Is this recipe nut-free?
No, this recipe contains walnuts. For a nut-free variation, you could try sunflower seeds but the texture will differ.
What temperature should the lentil loaf reach for safety?
Since all ingredients are plant-based and cooked, ensure the loaf is hot throughout and baked at 350°F (175°C) for at least 50 minutes.
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